Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Sugar |
| 1 tablespoon | Packed golden brown sugar |
| 2 teaspoons | Cinnamon |
| ¾ teaspoon | Ground ginger |
| ¼ teaspoon | Salt |
| 1 cup | Pumpkin (16oz) |
| ¾ cup | Whipping cream |
| ½ cup | Sour cream |
| 3 larges | Eggs (beaten to blend) |
| \N \N | Optional but super |
| ¼ cup | Apricot preserves |
Directions prepare 9 in single pie crust of choice.
Filling mix first 6 ingredients together using a whisk to remove all lumps and thoroughly blend., add whipping cream, sour cream and beaten eggs. Pour into 9 inch crust. Bake at 325 F 55- 60 minutes until edges puff and center is almost set. Note; I put a ring of foil around crust edge to prevent over browning the last 15 minutes of baking.
Opitional; Apricot preserve pie... Spread apricot preserves over bottom of 9 inch pie crust then pour prepared filling into the pie crust. and bake as directed. The apricot and pumpkin combination is absolutely delicious. Submitted by marina